Holy moly. Sharon Ardiana (and her lovely partner Alisha) may just have a whole new fan club after our workshop last night. I’ll happily admit, I’ve got a crush on these inspiring ladies after the most thoughtful, and engaging workshop last night. Sharon put on a show last night, and shared so much information and stories. Sharon shared a basic ricotta cavatelli recipe, and two sauces to pair with the pasta. Sharon used spring ingredients: fresh flowering sage, fava beans and spring peas, and did I already mention the BUTTER? The whole shop had a buttery, sage scent throughout the evening, as Sharon taught us how to make the cavatelli dough, use a cavatelli machine, and how to cut the pasta by hand.
Sharon invited everyone to participate in making pasta, and we had an eager audience of aspiring pasta makers lining up to crank the machine, shell fava beans, and get their hands into some flour to learn how to make something new. At the end of the class, it was time to eat. Every little bit was savored, wine was poured and passed back through the rows of chairs, and leftover pasta dough was wrapped up and shared with the group. Both of Sharon’s restaurants have her cavatelli on the menu, so if you haven’t experienced it before, get yourself to Ragazza or Gialina immediately. Do not wait. Thank you Sharon for a wonderful, and very heartfelt class!
